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Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations
Cristina Alamprese, Roberto Foschino, Margherita Rossi, Carlo Pompei, Lorena SavaniVolume:
12
Year:
2002
Language:
english
DOI:
10.1016/s0958-6946(01)00159-5
File:
PDF, 212 KB
english, 2002